Size / Year Built / Builder
93.0 Ft / 2013 / Southern Wind
Our team endeavors to provide up to date and accurate information regarding each yacht in our listing, however some yachts reserve the right to make last minute changes to their availability and rates. With this in mind, please note that premium rates may be attached to certain destinations and dates, such as Christmas and New Years in the Caribbean or July and August in the Mediterranean. Kindly contact us for a proposal that details the yacht’s final rate and availability.
CAPTAIN – ROMAIN MOUCHEL- FRENCH
Romain had been onboard SY AEGIR since 2012, he joined as the mate before stepping up as Captain in 2013. He joined ARAGON as Captain in 2020.
Sail and work experience:
3 years on the offshore classe Mini circuit on the proto 759 and proto 346 as well as regattas, onboard SY ODIN in 2015. Romain speaks French, English and Spanish and has clocked more than 30 000 sea miles, a lot of them coming in single handed offshore regattas and in regattas onboard AEGIR.
Romain has cruised extensively the Western and Eastern Med and also spent a fair amount of time in the
Caribbean Sea and the Atlantic Ocean.
Romain is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily leadership for the crew and encourages teamwork, individual growth and personal attention by delegating duties and supervising all crew tasks.
Licenses & Certificates: RYA/MCA Yachtmaster Offshore Commercially endorsed –STCW Training – STCW
Proficiency in First Aid, Advanced firefighting and advanced sea survival.
Education: BSc in Marine Studies (Ocean Yachting) at Plymouth University
Romain’s dream is to race single-handedly around the world. He is extremely active and spends the biggest part of his free time doing sports, from road cycling to kite surfing and diving.
STEWARDESS – DESPINA PSOMA – GREEK
Sail and work experience:
Since 2016 Despina has worked in the position of Stewardess, Deckhand or Cook on various different yachts, mainly around Greece and the Mediterranean. She joins ARAGON in 2020 following her previous position as Stewardess, Deckhand, and Management for S/Y Thirty Nine (Sloop) in the Mediterranean, Greece, and Turkey. She has 1 year of professional sailing experience, accruing 5500 nautical miles, and 3 years of personal experience, in which she has covered 4000 nautical miles. She is fluent in Greek and English, as well as being able to speak some Spanish, and she is energetic and ambitious, and enjoys any kind of sport.
Despina is responsible for organization, management and cleanliness of all interiors. She maintains an accurate inventory of all service items and supplies. She ensures cleaning and preparation of the vessel to the highest standards prior to any and all guest trips. In charge of vessel provisioning for both guests and crew, and all aspects of daily life. When guests are onboard, she ensures they are properly cared for and that all their requirements are met. She offers a particular attention to details and a polite and entertaining spirit. Thanks to her sailing capability, she can assist on deck during navigation.
Licenses & Certificates:
Seaman Book, Greek
Offshore Skipper International Diploma
Motor Boat License
2005-2011 : Graduate of Technology of Agriculture, Department of Landscape Architecture, Higher Technological Educational Institute of Kavala.
2013: Bachelor’s Degree.
2015 – 2018 : Graduate of IEK Xyni
CHEF – Julio Spinelli - Spanish/ Argentinian
Catering Work experience:
Julio worked in various restaurants in Argentina and Spain between 2003 and 2011, and has experience both as chef and deckhand on yachts dating back to 2006. Since 2014 he has held the position of Head Chef on a variety of yachts. His culinary skills include Mediterranean, French, Italian, Asian and Mexican / Brazilian cuisine; sea food; pastries; healthy food; and catering for food allergies, vegetarians and coeliacs. He is a dual citizen of Spain and Argentina, and speaks Spanish, Portuguese and English.
In charge of the galley and is responsible for all guests and crew meals, assuring a rich variety of food. Estimates food needs, reviews inventory assuring adequate supplies are available, sticking to budget and guests’ expectations. Carries out food service activities in order to have meals prepared at scheduled times and makes sure he complies with health regulations. Thanks to his creativity, he develops new recipes and ways of serving food in order to satisfy different guests’ wishes.
CHEF, Azafran High School, Cordoba, Argentina
STCW 10 as Amended valid until 2020
Medical Examination for sea service – Maritime Health Center, Palma de Mallorca
B1/B2 valid 2028
Padi Open Water Diver
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.